Veggiepennewithchickpeas Recipes

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VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES



Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
  • Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
  • Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
  • Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY



Veggie-Packed Chickpea Pot Pie Recipe by Tasty image

Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 22

5 medium potatoes, peeled and diced
4 tablespoons olive oil, divided
1 medium onion, minced
2 cloves garlic, minced
2 stalks celery, chopped
1 cup frozen corn
1 cup broccoli
2 carrots, diced
1 cup mushroom, quartered
1 cup canned chickpea, drained and rinsed
½ cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste
2 tablespoons flour
2 cups vegetable stock
¼ cup nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust

Steps:

  • Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  • Drain the potatoes in a colander.
  • Divide the potatoes into two medium bowls and mash half of them. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  • Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  • Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  • Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  • Remove the rosemary and thyme sprigs.
  • Sprinkle the flour over the vegetables and mix well.
  • Pour in half of the vegetable stock and stir.
  • Add the nutritional yeast and stir well.
  • Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  • Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  • Add the diced potatoes and stir.
  • Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  • Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  • Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  • Preheat the oven to 350°F (180°C).
  • Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  • Brush the top of the dough lightly with the oil-soy milk wash.
  • Make a small X-shaped incision on the top of the crust.
  • Bake for about 45 minutes or until the pie crust is golden.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams

EASY HEALTHY CHICKPEA RECIPES



Easy Healthy Chickpea Recipes image

Easy healthy chickpea recipes! We've got vegan chickpea dinner recipes that you can make in one pan, healthy chickpea salads, a comforting chickpea soup and even a vegan chickpea dessert. So grab a can of garbanzo beans and try some of these vegetarian recipes!

Provided by Beauty Bites

Categories     Dinner

Time 20m

Number Of Ingredients 13

2 cups canned chickpeas, rinsed and drained
Bunch basil
Bunch parsley
1 cup spinach
1 egg
1 carrot, grated
½ onion, chopped
2 garlic cloves, minced
1/3 tsp salt or to taste
1 tbsp paprika
1 tsp cumin
1 tsp black pepper
oil for frying

Steps:

  • Mash chickpeas in a bowl and chop all other vegetables and small. Add all ingredients to the bowl, except the oil and mix until combined.
  • Form patties and fry in a non-stick pan on both sides at medium-high until golden-brown.
  • Take out and serve with a salad and hummus or this garlicky avocado sauce.

Nutrition Facts : Calories 65 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

VEGGIE PENNE WITH CHICKPEAS



Veggie Penne with Chickpeas image

This is the basic recipe for a healthy, low-fat dish that can be varied in many ways. Sometimes, I add sliced onion, zucchini, and/or broccoli. If you increase the amount of veggies though, use a large (28 oz.) can of tomatoes instead of the small one. This is a very satisfying dish that tastes great hot or cold

Provided by Manda

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons oil
3 cloves garlic, minced
1 head cauliflower, cut into bite-sized pieces
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes or 1 (15 ounce) can diced tomatoes
10 ounces frozen cut green beans, thawed
1 cup water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon oregano
fresh ground black pepper, to taste
1 lb uncooked penne pasta

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, heat oil in large skillet over medium heat.
  • Add garlic and saute 1 minute.
  • Add cauliflower and saute 5 minutes, or until very lightly browned.
  • Stir in chickpeas, tomatoes, green beans, 1 cup water, and seasonings.
  • Bring to boil; reduce heat, cover and simmer, stirring occasionally, 20 minutes, or until cauliflower is tender.
  • Drain pasta and return to pot.
  • Add skillet mixture; toss to mix and coat.
  • Pour into serving bowl and serve with grated Parmesan cheese.

Nutrition Facts : Calories 446.1, Fat 6.1, SaturatedFat 0.8, Sodium 591.2, Carbohydrate 89.9, Fiber 16.3, Sugar 4.9, Protein 12.6

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